In a mixing bowl, stir all liquids together, along with your sugar and spices. Pour it over the bread cubes. Let it set till the bread absorbs a lot of the liquid (about 20-30 minutes – though you could let it sit a couple hours if you like-if you do, please refrigerate).

Bake 45 minutes or until a spaghetti stick or knife comes out clean.

Cook’s note: You can serve it warm or cold. It’s also nice with a little vanilla gelato and just a drizzle more amaretto.